Grammy's Kitchen · Carnitas · Carnitas
One of 40 carnitas recipes we measured
from www.foodnetwork.com
20 cooks on www.foodnetwork.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 12% |
| fat | 11% | 1% |
| aromatics | 7% | 8% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds fatty boneless pork shoulder, cut into 2-inch chunks |
| Kosher salt | |
| 145 g | 2/3 cup vegetable oil or lard |
| 1 g | 1 teaspoon dried Mexican oregano |
| Large pinch crushed red pepper | |
| Small pinch ground cloves | |
| 18 g | 6 cloves garlic, thinly sliced |
| 3 g | 3 bay leaves |
| Juice of 2 limes | |
| Two 3-inch strips orange peel | |
| 75 g | 1/2 small white onion, finely chopped |
| Soft corn tortillas, for serving | |
| Suggested toppings: sour cream, chopped fresh cilantro, pickled onions, chopped avocado and pico de gallo |
Method: 3 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just made it a third time yesterday. Would I make it 3 more times? No, I'd make it 330 more times. Or 3300 more. I used oil, 1/2t crushed red pepper, tiiiiiny bit of cloves, bathtub worth of roasted garlic, juice of 1 lime & 1 lemon and 2 obese yellow onio” — a cook, 5.0★
“This was absolutely fantastic. The pork was super tender, and the crispy, fried bits were so full of flavor. It was a hit in my house and I will absolutely be making again!! I used pork loin country ribs, instead of shoulder ( what I had on hand) and they work” — a cook, 5.0★